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Strawberry Swirl Muffins

Strawberry Swirl Muffins with a Crunch Almond Topping | girlgonegourmet.com
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Each muffin has a swirl of strawberry jam, thinned with some fresh lemon juice and topped with a heaping pile of almond streusel made with brown sugar, butter, and slivered almonds. The topping crisps up in the oven so there’s a pop of strawberry swirl with some crunchy almond topping in every bite.

Ingredients

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For the Muffins

  • 3/4 cup strawberry jelly
  • Juice of 1/2 a lemon
  • 1/4 cup butter, melted
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 cup 2% milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

For the Streusel Topping

  • 1/2 cup slivered almonds
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup cold butter, cubed

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the jelly and lemon juice. In a large bowl, whisk the butter, sugar, eggs, mil, and vanilla. Add the flour, the baking powder, and salt and stir until just combined.
  3. In a medium bowl, combine the almonds, flour, and brown sugar. Add the butter and, using your hands, work the butter through the ingredients until the mixture has the texture of sand.
  4. Fill each muffin hole 3/4 full with the batter. Drop approximately 1 tablespoon of the jelly in the center of each muffin. Using a toothpick or skewer, swirl the jelly into the batter. Top each muffin with the streusel topping.
  5. Bake the muffins for 25 to 30 minutes, or until an inserted toothpick comes out clean. Cool the muffins for about five minutes in the tin before transferring them to a wire rack. Serve them warm or at room temperature.

Nutrition

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